Stuffed Manicotti

6  cups		Pasta Sauce [recipe]
14  pieces		Barilla Manicotti Shells, cooked to al dente
15  ounces		Kroger Part Skim Ricotta
1/4  cup		Fresh Grated Parmesan
1/2  lb.		Ground Veal
1/4  lb.		Ground Pork
1/4  lb.		Ground Lean Chicken
1  tablespoon		Dried Basil
1  tablespoon		Dried Oregano
1/2  teaspoon		Crushed Red Pepper
3/4  teaspoon		Garlic Powder
1		Large Egg

Tip: Click on the ingredient links to learn the nutritional information for all the Stuffed Manicotti ingredients. The serving size for any ingredient in Stuffed Manicotti may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Cook the Manicotti according to the box directions; drain and set aside to cool.
In a bowl mix together the veal, chicken, ground pork, and the next four ingredients. Once well combined cook in a medium non stick skillet over medium high heat until completely cooked; drain any grease and set aside.
In another bowl combine ricotta and large egg. Then add the meat to the ricotta mixture.
Spray a large casserole dish with non stick spray. Fill each Manicotti with the ricotta mixture and place in the casserole dish. Once all have been filled and placed in a single layer in the casserole dish cover with the 6 cups of sauce and then the fresh grated parmesan.
Bake at 350 degrees for 45 minutes. Let rest 5 minutes before serving.